Grilled Steak with Peach Chimichurri

Grilled Steak That’s Perfect for Summer Dinners

Grilled steak is always a favorite at our house, especially during the summer. It’s quick to cook, feeds a crowd, and somehow always feels a little special without requiring a lot of effort. I love keeping steak simple, but adding a bright, fresh sauce is one of my favorite ways to make it even more memorable.

This recipe starts with a flavorful citrus marinade that helps tenderize the steak while adding layers of smoky, savory flavor. After a quick trip to the grill, the steak gets topped with a fresh peach chimichurri. It’s vibrant and packed with herbs, garlic, lime, and juicy peaches. The sweetness of the peaches balances the smoky grilled steak perfectly.

I make this recipe all summer long when peaches are in season. It’s perfect for backyard barbecues, weekend cookouts, Father’s Day, Labor Day, or whenever you want a dinner that feels impressive but is actually easy to make. Add a few simple sides, and you’ve got a meal everyone will be talking about.

If you’ve never paired steak with peaches before, this is your sign. The combination is unexpected in the best way, and once you try it, you’ll want to make it every peach season.

Ingredients (with Helpful Notes)

For the Grilled Steak

• Skirt steak or flank steak: Both work beautifully. Skirt steak cooks a little faster and has a richer flavor, while flank steak is slightly leaner. Slice either one thinly against the grain for the most tender bites.
• Fresh orange juice: Adds sweetness and helps tenderize the meat.
• Fresh lime juice: Brightens the marinade and balances the richer flavors.
• Olive oil or avocado oil: Helps distribute the marinade and keeps the steak juicy.
• Apple cider vinegar: Adds tang and enhances the marinade.
• Jalapeño: Removes the seeds for mild heat, or leave a few in if you like things spicy.
• Fresh cilantro: Adds fresh flavor to the marinade.
• Green onions: Give the marinade a mild onion flavor.
• Garlic: Fresh garlic is best.
• Pure maple syrup: Balances the citrus and spices without making the marinade overly sweet.
• Ground cumin: Adds warm, earthy flavor.
• Chili powder: Gives the steak a subtle smoky spice.
• Smoked paprika: Adds extra smoky depth.
• Dried oregano: A classic addition that complements the herbs.

For the Peach Chimichurri

• Fresh cilantro: The base of the sauce.
• Fresh basil: Adds sweet, summery flavor.
• Fresh mint: Keeps the chimichurri bright and refreshing.
• Garlic: Adds bold flavor.
• Shallot: Milder than onion and perfect for fresh sauces.
• Olive oil or avocado oil: Brings everything together.
• Fresh lime juice: Adds brightness.
• Red wine vinegar: Gives the chimichurri its signature tang.
• Honey: Just enough to complement the peaches.
• Kosher salt and black pepper: Season to taste.
• Crushed red pepper flakes: Optional, but adds a little kick.
• Peach: Use a ripe but still firm peach so it holds its shape.

How to Store

• Store leftover steak and peach chimichurri separately in airtight containers in the refrigerator for up to 4 days.
• The steak can be enjoyed cold, gently reheated, or sliced for salads, wraps, tacos, or sandwiches.
• The peach chimichurri is best within 2 to 3 days. Give it a good stir before serving, as the oil may naturally separate.

Main Dishes

Grilled Steak with Peach Chimichurri

Juicy citrus-marinated grilled steak topped with a fresh peach chimichurri made with herbs, garlic, lime, and ripe peaches. This easy summer dinner is perfect for cookouts, family dinners, and entertaining.

For the steak:

• 2 pounds skirt steak or flank steak
• 1/3 cup fresh orange juice
• 1/4 cup fresh lime juice
• 3 tablespoons olive oil or avocado oil
• 2 tablespoons apple cider vinegar
• 1 jalapeño minced with seeds removed
• 1/4 cup cilantro chopped
• 1/4 cup sliced green onions
• 3 cloves garlic minced
• 2 tablespoons pure maple syrup
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the peach chimichurri:

• 1/2 cup packed cilantro
• 1/4 cup packed basil leaves
• 1/4 cup packed mint leaves
• 3 small garlic cloves roughly chopped
• 1 shallot finely chopped
• 1/3 cup extra-virgin olive oil or avocado oil
• 2 tablespoons fresh lime juice
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Dash of crushed red pepper flakes
• 1 peach finely diced

• Marinate the Steak: Place the flank steak in a large zip-top bag or shallow dish. In a medium bowl, whisk together the orange juice, lime juice, olive oil, apple cider vinegar, jalapeño, cilantro, green onions, garlic, maple syrup, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Pour the marinade over the steak, turning to coat both sides. Cover and refrigerate for 4 to 8 hours (don’t marinate longer than 8 hours, as the citrus can affect the texture of the steak).

• Make the Peach Chimichurri: In a medium bowl, stir together the cilantro, basil, mint, garlic, shallot, olive oil, lime juice, red wine vinegar, honey, salt, black pepper, and crushed red pepper flakes. Gently fold in the diced peach. Let the chimichurri sit at room temperature while you grill the steak so the flavors can meld.

• Grill the Steak: Remove the steak from the marinade and let any excess drip off. Discard the remaining marinade. Preheat a grill to medium-high heat (about 450°F). Grill the steak for 4 to 6 minutes per side, or until it reaches your desired doneness (130 to 135°F for medium-rare or 140 to 145°F for medium).

• Rest and Slice: Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain.

• Serve: Arrange the sliced steak on a serving platter and spoon the peach chimichurri over the top. Serve immediately.

• Marinate the steak for 4 to 8 hours for the best flavor.
• Don’t marinate longer than 8 hours because the citrus can affect the texture of the meat.
• Let the steak rest for 10 minutes before slicing.
• Slice thinly against the grain for the most tender bites.
• A ripe but firm peach works best for the chimichurri.
• Store the steak and chimichurri separately for the freshest leftovers.

Calories: 365kcal, Carbohydrates: 14g, Protein: 30g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 695mg, Potassium: 621mg, Fiber: 1g, Sugar: 7g, Vitamin A: 615IU, Vitamin C: 18mg, Calcium: 48mg, Iron: 4mg

Keywords chimichurri, grilling, peach, steak

Have you tried this recipe?

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Variations

• Swap the peaches for nectarines or fresh mango.
• Use flat iron steak, hanger steak, ribeye, or New York strip instead of flank or skirt steak.
• Add diced avocado to the finished platter for extra creaminess.
• Stir in a little chopped parsley with the herbs for a more traditional chimichurri.
• Add extra crushed red pepper flakes or another jalapeño if you like more heat.
• No grill? Cook the steak in a hot cast iron skillet and finish with the peach chimichurri.

What to Serve with Grilled Steak

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